Creole Mustard
- 15m Prep Time
- 0sCook Time
- 8h Ready In
A tangy, spicy Creole mustard made with black and yellow mustard seeds, perfect for po'boys, biscuits, or as a dipping sauce.
Ingredients
- 118 ml yellow mustard seeds
- 118 ml black mustard seeds
- 473 ml apple cider vinegar
- 59.1 ml sugar
- 59.1 ml creamy Dijon mustard
- 59.1 ml cold water
- Kosher salt
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 5 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 361 mg
- Iron: 12.1 mg
- Magnesium: 466 mg
- Phosphorus: 1021 mg
- Potassium: 1254 mg
- Zinc: 7.42 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 118 ml yellow mustard seeds
- 118 ml black mustard seeds
- 473 ml apple cider vinegar
- 59.1 ml sugar
- 59.1 ml creamy Dijon mustard
- 59.1 ml cold water
- Kosher salt
- freshly ground black pepper
Let's Cook
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Step 1.
In a small bowl, combine ½ cup yellow mustard seeds and ½ cup black mustard seeds with 2 cups apple cider vinegar. Cover and let soak at room temperature overnight, or for at least 8 hours.
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Step 2.
The next day, transfer the soaked mustard seed mixture to a blender. Pulse several times until the seeds begin to break down, about 10–15 pulses.
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Step 3.
With the blender running on low speed, slowly pour in ¼ cup sugar in a steady stream. Continue blending until the sugar is incorporated.
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Step 4.
Add ¼ cup creamy Dijon mustard, ¼ cup cold water, and kosher salt and freshly ground black pepper to taste. Blend on high until the mixture is smooth, scraping down the sides as needed, about 1–2 minutes.
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Step 5.
Transfer the finished Creole mustard to a lidded glass jar. Seal and store in the refrigerator; it will keep indefinitely.